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Sage Chicken and Potatoes

  • Prep 15 min
  • Total 1 hr 15 min
  • Servings 4
  • Save
    1K
  • Pinterest
    19
  • Print
    107
  • Email
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  • Facebook
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Bring the fabulous taste of pot roast to chicken! Store-bought gravy infuses the dish with down-home flavor. MORE + LESS -

Ingredients

4
boneless skinless chicken breasts (about 1 lb)
3
medium unpeeled russet potatoes, cut into 3/4-inch pieces (3 cups)
1 1/2
cups baby-cut carrots
1
jar (12 oz) home-style chicken gravy
2
tablespoons Worcestershire sauce
1
teaspoon dried sage leaves
1/2
teaspoon garlic pepper blend

Steps

Hide Images
  • 1
    Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Arrange chicken, potatoes and carrots in baking dish.
  • 2
    In small bowl, mix gravy, Worcestershire sauce, sage and garlic pepper. Pour over chicken and vegetables. Spray sheet of foil with cooking spray. Cover baking dish with foil, sprayed side down.
  • 3
    Bake 50 to 60 minutes or until vegetables are tender and juice of chicken is no longer pink when centers of thickest pieces are cut.

Expert Tips

You can use bone-in chicken breasts, but they will take a little longer to cook. Chicken is done when the juices are no longer pink when the centers are cut.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
320
Calories from Fat
80
% Daily Value
Total Fat
9g
14%
Saturated Fat
2 1/2g
12%
Trans Fat
0g
Cholesterol
75mg
25%
Sodium
680mg
28%
Potassium
1010mg
29%
Total Carbohydrate
30g
10%
Dietary Fiber
4g
15%
Sugars
5g
Protein
31g
% Daily Value*:
Vitamin A
180%
180%
Vitamin C
10%
10%
Calcium
6%
6%
Iron
15%
15%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 3 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

© 2017 ®/TM General Mills All Rights Reserved

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